Preparation Steps

• Gather all the ingredients and tools.
• Wash the chicken and vegetables.
• Peel and chop the carrots.
• Dice stalks celery and Spanish onion.

Cooking Instructions

FOR THE HOMEMADE CHICKEN SOUP

• Preheat your oven to 400 degrees. Line a baking sheet with parchment or foil.
• Heat the chicken stock in a large pot over medium high heat.
• While the stock is warming, add the carrots, celery and onion to a heavy bottom satutee pan with 2 tablespoon olive oil and a pinch of salt. Heat over high heat for 5-7 minutes, stirring every minute or two. Add the veggies to the chicken stock.
• Add the remaining olive oil to the sauté pan over medium-high heat. Salt and pepper the raw chicken thighs and add 4 to the pan. Brown on both sides for about 3 minutes each. Remove from the pan and place on the lined baking sheet. Repeat for the remaining thighs. When all thighs are browned, place them in the oven for 15 minutes.
• Remove the thighs from the oven and shred with two forks. Add to the chicken broth and veggies.
• Add the balsamic vinegar, salt and pepper to the soup. Taste, adjust seasoning and taste again.
• Turn off the heat so the veggies don’t overcook.

FOR THE ZOODLES

• Cut the ends of the zucchini and spiralize.
• Add some to the bottom of a bowl. Ladle some of the soup over the zoodles. The heat from the soup will cook the zucchini.
• Serve hot and enjoy!